Green Tea

The unique shape and taste of Ganpu have attracted many who previously had no interest in Pu'er tea, leading them to start drinking it. Some joke that the distance between a tea novice and a Pu'er enthusiast might just be one Ganpu away. The phrase "soaking is better than drinking" has led to various creative ways to brew Ganpu. This has delighted an increasing number of Ganpu enthusiasts, and we share some common brewing methods here. Ganpu is so "reliable" The appreciation of Ganpu starts with its delicate outer covering. The packaging for small Ganpu is becoming increasingly fashionable, designed to appeal to young people's tastes. Even before you drink it, this little fruit seems like a spirited sprite, stimulating your senses visually. The best Ganpu fruits come from the Xinhuai core production area in Guangdong, paired with ripe Pu'er tea from Yunnan. Ripe Pu'er is known for its smooth flavor, neither too strong nor too weak, perfectly complementing the peel. The Ganpu and Pu'er complement each other, with the Ganpu relying more on the Pu'er. A high-quality ripe Pu'er can significantly enhance the taste and aroma of a Ganpu tea. High-grade ripe tea leaves are typically chosen, and the…...

Due to the influence of multiple low-temperature cold waves last winter and this spring, there is a trend toward increased occurrence of diseases such as tea blister blight. The main diseases and pests occurring in tea gardens across the country include the tea green leafhopper, gray tea looper, tea looper, tea hairy caterpillar, tea thrips, pest mites, black tea scale, angular tea leaf beetle, tea lace bug, green plant bug, tea blister blight, and anthracnose. To effectively control the major tea tree diseases and pests in 2024 and ensure tea production and quality safety, the National Agricultural Technical Extension Center has developed this plan. Control Objectives Achieve a treatment rate of over 90% for major diseases and pests, an overall control efficacy of over 80%, keep the loss due to disease and pest damage under 8%, and reach a green control coverage rate of over 60%. Control Strategy Implement a green control strategy for tea tree diseases and pests based on ecological regulation and agronomic measures, with a focus on physical and chemical luring control and biological control, supplemented by scientific use of pesticides. Prioritize fitness cultivation, immunological induction, sex pheromone trapping, light trapping, color board trapping, biopesticides, and protection…...

Recently, affected by a strong cold air front, temperatures in Guangdong have dropped significantly, with some areas experiencing snow, ice, and freezing conditions, especially in the northern tea regions of Renhua, Lechang, and Lianshan, where "icicles" have appeared. To minimize the impact of low temperatures on tea production, reporters from Nongcun Nanfang Daily and the Southern Tea Channel contacted experts from the Guangdong Academy of Agricultural Sciences Tea Research Institute, the National Tea Industry Technology System Qingyuan Comprehensive Test Station, and the Guangdong Tea Industry Technology System to provide advice for tea farmers on how to implement effective frost protection measures for their tea plants, thus strengthening prevention and ensuring the safety of tea production. Impact of Frost Damage on Tea Plants After suffering from frost damage, tea plants may exhibit symptoms such as discolored and dried leaves, dead branches, and trunks. This can also delay the sprouting of spring tea, leading to reduced yield and quality, which affects economic benefits. Symptoms of frost damage in tea plants Care for Frost-Damaged Tea Plants 1. Care for Dormant Tea Plants Affected by Frost: For varieties with good cold resistance, timely drainage is needed to prevent repeated freeze-thaw cycles that can damage…...

Spring is a season of vitality and growth. As the weather gradually warms, people who have grown accustomed to the cold may start to feel fatigued and drowsy. No matter how much sleep one gets, it never seems enough, leaving them listless throughout the day. This is what we commonly refer to as "spring drowsiness." "Spring drowsiness" is not a disease, but it could be an early sign of suboptimal health. Persistent "spring drowsiness" might lead to conditions such as lung yin deficiency, lung dryness and heat, phlegm dampness, hyperactivity of liver yang, or liver and kidney yin deficiency. While "spring drowsiness" is not a serious ailment, it should not be underestimated. How can one alleviate "spring drowsiness"? A cup of tea to revitalize the mind. Spring is the perfect time for drinking tea. Tea enthusiasts generally know that this season calls for more tea consumption to invigorate and refresh the mind. In traditional Chinese medicine, drinking green tea in spring is believed to dispel the cold and dampness accumulated in the body during winter. The subtle aroma of tea not only clears the mind but also promotes the generation of yang qi in the body, which can help eliminate…...

Guidelines for High-Temperature Drought Early Warning and Disaster Mitigation Measures in Tea Gardens Hunan Provincial Tea Industry Technology System Li Saijun & Li Wei July 25, 2024 Since early July, our province has been experiencing persistent high temperatures and droughts, with the drought rapidly worsening in most areas, severely impacting normal tea garden production. On July 25, the Hunan Meteorological Observatory issued the first red alert for extreme heat of the summer. In response to this extreme high-temperature and drought climate disaster, the Hunan Provincial Tea Industry Technology System has timely provided technical guidance, proposing specific measures for pre-disaster prevention and protection, as well as post-disaster recovery work in tea gardens. I. Pre-Disaster Prevention and Protection Measures (1) Interspace Covering ① Lay an appropriate amount of straw, fallen leaves, etc., in the gaps between tea plants to cover the soil surface at a thickness of 5-10 cm. This layer helps protect the soil, reducing water evaporation and aiding in the retention of nutrients in the soil. ② Intercropping green manure can effectively provide shade, reduce temperatures, and improve the microclimate within the tea garden, thus effectively preventing damage to tea plants from high temperatures and intense sunlight. (2) Scientific Shading…...

Pre-Ming Tea is a term used in the Jiangnan tea region along the Yangtze River in China, referring to different stages of spring tea according to the seasonal division. The main categories are green tea and a small amount of black tea, while teas like Dahongpao and Pu'er do not have a "Pre-Ming Tea" classification. The history of Pre-Ming Tea dates back to the Wei and Jin dynasties, and its historical development and rising status are related to factors such as sacrifice rituals, Buddhism, politics, economy, and culture. Pre-Ming Tea has both external and internal advantages, such as being free from pollution and having rich contents. In terms of brewing, it's not always true that the fresher the spring tea, the better it is. Newly harvested Pre-Ming Tea should not be consumed immediately after roasting. Freshly made tea often carries a "fiery" taste, and if brewed right away, it can leave your throat feeling dry, and the flavor will not be fresh and delicious. Therefore, it's better to wait one to two weeks before drinking it for improved taste. What are the differences between Pre-Ming Tea and Pre-Rain Tea? Picking Time: "Pre-Ming Tea" refers to tea leaves picked before the…...

Recently, there has been a significant temperature drop in the tea-growing areas north of the Yangtze River, south of the Yangtze River, eastern parts of the southwestern region, and southern China. Some regions have experienced temperature drops exceeding 18°C. The province has seen the most extensive freezing weather since winter began, with minimum temperatures dropping below 0°C in all areas except parts of the Qiannan Buyi and Miao Autonomous Prefecture. Prolonged low temperatures, freezing conditions, and snowfall will cause varying degrees of damage to factories and seedling greenhouses in some tea-growing areas, adversely affecting young tea seedlings and mature tea plants, delaying harvesting times, and reducing tea production. Urgent action is needed to prevent and mitigate the impact of freezing weather. To cope with the cold snap and minimize freeze damage to tea gardens and facilities, based on technical guidance developed by the Department of Crop Management under the Ministry of Agriculture and Rural Affairs, together with the National Agricultural Technology Extension Service Center, the Expert Advisory Group on Tea of the Ministry of Agriculture and Rural Affairs, and the Tea Research Institute of the Chinese Academy of Agricultural Sciences, and considering the actual situation in Guizhou, the following preventive…...

In recent years, Pu'er tea, known as "drinkable antiques," has become wildly popular across the country, with some well-preserved Pu'er cakes selling for millions. However, research confirms that Pu'er tea does not necessarily improve indefinitely with age. Although its shelf life can extend over a century, the flavor may fade over time, indicating that longer aging is not always better. Sometimes, what you taste is merely the flavor of time, which may not offer the best sensory experience. The fermentation process of Pu'er tea is complex, and storage times vary. Due to differences in seasons, weather, and temperature, it's difficult to accurately estimate how long it can be stored. If stored under ideal conditions, Pu'er tea can last for three or four decades, though the taste quality will diminish. In the Pu'er tea collecting world, there is an old saying: "Taste old teas, drink ripe teas, store raw teas." Old teas are very expensive, making them a high-threshold collectible with risks. Tasting them once is often enough. Ripe teas, fully fermented, have a fixed flavor profile that doesn't change much over time, so their collection value is low. Raw teas may currently be like "ugly ducklings," bitter and astringent, but…...

Generally speaking, Pu'er tea that is boiled tends to be aged tea. So, can young raw Pu'er (stored for a relatively short period) be boiled and drunk? In fact, the ethnic minorities on Yunnan's tea mountains have had the habit of boiling tea for centuries. Back then, what they boiled was not necessarily aged tea. The tea leaves the farmers boiled may not have been in the strict sense of sun-dried green tea, perhaps semi-dried old Pakka, or even fresh leaves. What is certain is: they were not kneaded, making it difficult for the inner qualities of the leaves to seep out. To get a strong flavor, boiling was the most practical and effective method. Boiling raw Pu'er has at least the following benefits: 1. For most people learning to drink Pu'er, it helps distinguish whether it is genuine ancient tree tea. The taste of Pu'er tea is relatively strong. New learners drinking raw Pu'er might simply perceive bitterness. Experts have mentioned many methods for discernment, but they can still be difficult to apply. It's not that what the experts say is incorrect. Rather, for the leaves, finding similarities is easy. For example, some plantation tea leaves have very attractive…...

Puer tea does not need to be stored in the fridge, as the high humidity and low temperature within a fridge, along with its sealed environment, make it more susceptible to dampness and odor absorption, which is detrimental to enzymatic activity. Puer tea is a post-fermentation tea that improves with age under proper storage conditions. Puer Tea: Should It Be Stored in the Fridge? Puer tea does not need to be stored in the fridge, as the high humidity and low temperature within a fridge, along with its sealed environment, make it more susceptible to dampness and odor absorption, which is detrimental to enzymatic activity. Furthermore, puer tea is a post-fermentation tea that requires air and temperature for its substance conversion. Therefore, under normal circumstances, storing it at room temperature, in a well-ventilated and dry environment is sufficient. What Types of Tea Need to Be Stored in the Fridge? Green tea, floral teas, yellow tea, and lightly fragrant oolong tea should be refrigerated. These types of tea undergo minimal or no fermentation, making their internal substances highly reactive to oxygen and environmental factors. Storing them in the fridge helps isolate them from external influences and maintains their stability. However, when…...

Mengding Ganlu is one of the oldest renowned teas in China, classified as a curly-shaped pan-fired green tea. It is revered as a time-honored tea and a pioneer among famous teas. Produced in MOUNTAIN Meng, Ya'an City, Sichuan Province, it is counted among the top ten Chinese teas and enjoys the reputation of being "the nectar of the human world." Mengding Ganlu boasts a fresh and fragrant aroma, a sweet and refreshing taste, a bright green lustrous color, a tightly curled shape with many fine hairs, and elegant, vibrant leaves at the bottom of the cup, making it a standout among green teas. The production process of Mengding Ganlu is meticulous and involves three stages of pan-firing, three rounds of rolling, and shaping and highlighting the downy tips. Step One: Pan-firing, where freshly picked leaves are stir-fried in an iron wok at temperatures between 140°C to 160°C to remove moisture and grassy odors. Step Two: Rolling, where the pan-fired leaves are rolled to break the leaf cells, allowing their contents to seep out and form a curly shape. Step Three: Shaping and highlighting the downy tips, where the rolled leaves are pan-fired again at higher temperatures to dry them while…...

When brewing tea, controlling the water temperature can affect the taste and aroma of the tea. Different types of tea are best brewed at different temperatures, specifically as follows: Green tea: being delicate, it is not suitable to be steeped in boiling water; a water temperature of 80°C-85°C is recommended. Oolong tea: also known as green tea (a term that can be confusing as it is different from the non-fermented green tea), it is a semi-fermented tea with varieties such as Southern Fujian Oolong, Northern Fujian Oolong, Guangdong Oolong, and Taiwanese Oolong. There are three key elements to brewing oolong tea: the water used, the teaware, and the brewing technique. It's important to follow the principle of "using spring water from stone sources, charcoal stoves, and small teaware." Yixing clay pots or covered bowls are ideal choices for brewing, and the water should be boiled at over 95°C. Huang tea (Yellow tea): being a lightly fermented tea, varieties like Mengding Yellow Bud, Junshan Silver Needle, and Weishan Maojian belong to this category. The tea leaves are delicate, and too high a temperature can scald them, so a brewing temperature between 85°C-90°C is preferable. Black tea: the water temperature should be…...